French Style Flaked Tuna Salad Recipe
Ingredients
1 pound small new potatoes (about 8), sliced 1/4 inch thick but not peeled
8 ounces green beans, trimmed
1 large head Boston lettuce or 1/2 small head iceberg lettuce, separated into leaves
1 pint cherry tomatoes
2 cans (6 1/2 ounces each) light or white tuna in water, drained and flaked
1/2 cup pitted black olives
4 large scallions, including tops, finely chopped
1 can (1 pound) artichoke hearts, drained and halved
2 tablespoons capers, drained (optional)
For the dressing:
3 tablespoons red wine vinegar or tarragon vinegar
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
2/3 cup olive oil
Directions
ln a large saucepan of boiling water, cook the potatoes, covered, over moderate heat for 7 minutes.
Add the beans, cover, and cook 5 minutes more or until both the potatoes and beans are tender.
Drain well, rinse under cool water, then drain again.
Line a large shallow bowl with the lettuce and arrange the potatoes, beans, tomatoes, tuna, olives, scallions, and artichoke hearts on top.
Scatter the capers over all.
For the dressing: In a small bowl, whisk the vinegar with the mustard, salt, and pepper until smooth.
Add the oil in a fine stream, whisking continuously until the mixture thickens slightly.
Pass the salad and the dressing separately.
Add the beans, cover, and cook 5 minutes more or until both the potatoes and beans are tender.
Drain well, rinse under cool water, then drain again.
Line a large shallow bowl with the lettuce and arrange the potatoes, beans, tomatoes, tuna, olives, scallions, and artichoke hearts on top.
Scatter the capers over all.
For the dressing: In a small bowl, whisk the vinegar with the mustard, salt, and pepper until smooth.
Add the oil in a fine stream, whisking continuously until the mixture thickens slightly.
Pass the salad and the dressing separately.
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